Lemon Rosemary Button Shortbreads

Name: Lemon Rosemary Button Shortbreads
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Cuisine: Global
Ingredients: 473 milliliters flour; 1 teaspoon chopped fresh rosemary; 118 milliliters granulated sugar; 2 Tbsps fresh lemon juice; 2 Zest of lemons, divided; 355 milliliters powdered sugar; 32 smalls fresh rosemary sprigs; 0 teaspoons salt; 237 milliliters cold unsalted butter, cubed

Lemon Rosemary Button Shortbreads requires approximately 1 hour and 15 minutes from start to finish. This recipe covers 43% of your daily requirements of vitamins and minerals. This recipe serves 1. One portion of this dish contains roughly 28g of protein, 187g of fat, and a total of 3648 calories. Head to the store and pick up salt, rosemary, granulated sugar, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

Instructions

Preheat oven to 32

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Oven

Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer.

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Granulated Sugar

Butter

All Purpose Flour

Salt

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Stand Mixer

Bowl

Add the zest of 1 lemon and rosemary.

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Lemon Zest

Rosemary

Mix on low speed, then increase to medium and mix until dough is no longer crumbly and just comes together.

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Dough

Form dough into a disk and chill 30 minutes. On a lightly floured work surface, roll out dough until 1/2 in. thick.

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Dough

Roll

Cut dough into circles with a 1 1/2-in. cookie cutter. Reroll scraps as needed. Arrange on baking sheets 1 in. apart and chill 15 minutes.

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Dough

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Baking Sheet

Cookie Cutter

Bake until light golden brown, 12 to 15 minutes.

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Oven

Mix powdered sugar, lemon juice, and the remaining zest until smooth. Spoon 1/2 tsp. glaze over each cooled cookie, spreading with the back of the spoon; then press 1 rosemary sprig into center of each cookie.

Ingredients you will need

Powdered Sugar